Video Experimental Relacionado

Updated: May 4, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

Análisis multiómico de los cambios relacionados con la edad en compuestos de sabor y moléculas lipídicas de la carne

Xiangyan Wang¹, Bingang Shi^1,2, Youpeng Qi¹

¹Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China.

Food chemistry: X

|December 24, 2025

Abstract:

The molecular regulation of flavor formation in yak meat is poorly understood. In this study, we selected 6-(MALT, n = 10), 30-(MBLT, n = 10), and 54-months-old (MCLT, n = 10) Tianzhu white yaks, and used gas chromatography time-of-flight mass spectrometry, lipidomics, and metabolomics to investigate the molecular networks regulating the formation of yak meat flavor. MALT meat was found to be more tender than MBLT and MCLT. 8 key volatile organic compounds (VOCs) were screened. Lipidomic analysis revealed that glycerophosphoethanolamine (PE), sphingomyelins (SM), monogalactosyldiacylglycerol (MGDG), phosphatidylglycerol (PG), and phosphatidic acid (PA) decreased with age (P < 0.05). The synthesis of flavor compounds in yak meat is influenced by age-related metabolic shifts. We found that advancing age drives the increased expression of key fatty acid synthesis proteins, promoting intramuscular lipid accumulation and consequently altering the flavor precursors. These findings establish a critical knowledge base for future strategies aimed at enhancing yak meat quality.

Palabras clave:

Edad Ácido graso Sabor Lipidómica Metabolómica Yaks

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